Strawberry Pretzel Salad
This Strawberry Pretzel Dessert is a classic and beloved dessert! Layers of crushed pretzels, sweetened cream cheese and strawberry pie filling make it a summertime must-make!
A CLASSIC NO-BAKE DESSERT RECIPE
This Strawberry Pretzel Dessert is one of our favorites that I’ve been making for years. What sets my recipe apart is it doesn’t use Jell-O. Nothing against strawberry gelatin but I always thought that layer never really sat right on top of the cream cheese layer. It would always kind of slide off and I wasn’t a fan of the texture. The Jell-O version is the more traditional one. So I added my own little twist and started making it with strawberry pie filling and I’ve never looked back!
TIPS FOR MAKING STRAWBERRY PRETZEL SALAD:
- You can use any shape of pretzels that you like – they’re gonna get crushed up anyways. Just make sure you use salted pretzels. We want that salty/sweet balance.
- I use a 9″x9″ baking dish to create thicker layers so you get more flavor in each bite. But you can also use a 9″x13″ baking dish as well.
- This needs to chill before serving. Let it chill for at least 4-6 hours (overnight is best.)
- If you are not a pretzel fan you can use graham cracker crumbs or other cookie crumbs as long as it adds up to 2 1/2 cups.
- You can use almost any flavor pie filling for this recipe. I like the traditional strawberry but any other would be great as well. I’ve made it with cherry and that got rave reviews too!
- I usually use store bought whipped topping (Cool Whip) but you can certainly make homemade whipped cream. I would just wait to put it on until just before serving since homemade whipped cream doesn’t stay stabilized for as long as Cool Whip
- If you are not a fan of almond extract you can use vanilla for this. I think using almond extract sets my version of this dessert apart from others. People always wonder why it tastes just a little better than the strawberry pretzel dessert they are used to – this is why!
- If you want a fun, portable option, try my Walking Strawberry Pretzel Salad recipe.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- salted pretzels
- granulated sugar
- butter
- cream cheese
- powdered sugar
- almond extract
- whipped topping
- strawberry pie filling
HOW TO MAKE STRAWBERRY PRETZEL SALAD:
Preheat oven to 350F degrees. Prepare a 9”x9” baking dish by spraying it really well with non-stick cooking spray, set aside. Using a food processor, finely crush 2 cups of pretzels. Alternatively, you can just put the pretzels in a ziptop bag and bang them with a rolling pin to crush them up. Whatever you have on hand.
Combine 2 cups of finely crushed pretzels with 5 tablespoons sugar and ¾ cup of melted butter.
Spread this crust into the baking dish and pack it down firmly. Bake the crust at 350F degrees for 10 minutes.
Whip the cream cheese until very smooth and creamy.
Add the powdered sugar and continue to beat until very smooth.
Mix in almond extract.
Lastly fold in the whipped topping. Put this cream mixture into the refrigerator to chill while you’re waiting for the pretzel crust to cool.
When the crust comes out of the oven, allow it to cool completely. Take the cream mixture out of the fridge and spread on top of the pretzel crust, all the way to the edges.
Spread strawberry pie filling on top of the whipped cream mixture layer.
Drop dollops of the remaining 8 ounces whipped topping all over the strawberry pie filling layer and spread evenly. Chill overnight or for at least 4 hours.
Sprinkle the remaining ½ cup of broken pretzel pieces onto the dessert just before serving.
Use a large spoon to scoop out servings into a small bowl or with a knife and use a spatula to carefully lift each piece out if you want the layers to be perfectly displayed on a plate.
HOW TO STORE:
- Stored covered in pan or dish with plastic wrap or foil in the refrigerator. It should keep for up to 5 days.
- This Strawberry Pretzel Dessert recipe can also be frozen. Wrap tightly in plastic wrap and then a layer of foil and it should keep in the freezer for up to 6 months.
- To defrost, remove from freezer and place in refrigerator overnight before serving.
CRAVING MORE RECIPES?
Strawberry Pretzel Salad
Ingredients
- 2 1/2 cups salted pretzels, crushed (divided use – two cups finely chopped, ½ cup coarsely broken up)
- 5 Tablespoons granulated sugar
- 3/4 cup salted butter, melted
- 8 ounce package cream cheese, softened to room temperature
- 1 cup powdered sugar
- 1/2 teaspoon almond extract (or vanilla extract)
- 16 ounces frozen whipped topping (Cool Whip), thawed and divided in half (2 tubs or one large tub)
- 21 ounce can strawberry pie filling
Instructions
- Preheat oven to 350F degrees. Prepare a 9”x9” baking dish by spraying it really well with non-stick cooking spray and set aside.
- Using a food processor, crush pretzels until you get 2 cups total of crushed pretzels. Alternatively, you can just put the pretzels in a ziptop bag and bang them with a rolling pin to crush them up. Whatever you have on hand.
- Combine 2 cups of finely crushed pretzels with 5 tablespoons sugar and ¾ cup of melted butter.
- Spread this pretzel crust into the baking dish and pack down firmly.
- Bake the crust at 350F degrees for 10 minutes.
- Whip the cream cheese until smooth and creamy.
- Add the powdered sugar and continue to beat until very smooth.
- Mix in almond extract.
- Lastly fold in half the whipped topping. Put this cream mixture into the refrigerator to chill while waiting for the pretzel crust to cool.
- When the crust comes out of the oven, allow it to cool completely. Take the cream cheese mixture out of the fridge and spread on top of the pretzel crust, all the way to the edges.
- Spread strawberry pie filling on top of the whipped mixture layer.
- Drop dollops of the remaining 8 ounces whipped topping all over the strawberry pie filling layer and spread gently to evenly cover. Chill overnight or for at least 4 hours.
- Sprinkle the remaining ½ cup of broken pretzel pieces onto the dessert just before serving.
- Use a large spoon to scoop out servings into a small bowl or with a knife and use a spatula to carefully lift each piece out if you want the layers to be perfectly displayed on a plate.
Notes
- You can use any shape of pretzels that you like – they’re gonna get crushed up anyways. Just make sure you use salted pretzels. We want that salty/sweet balance.
- I use a 9″x9″ baking dish to create thicker layers so you get more flavor in each bite. But you can also use a 9″x13″ baking dish as well.
- This needs to chill before serving. Let it chill for at least 4-6 hours (overnight is best.)
- If you are not a pretzel fan you can use graham cracker crumbs or other cookie crumbs as long as it adds up to 2 1/2 cups.
- You can use almost any flavor pie filling for this recipe. I like the traditional strawberry but any other would be great as well. I’ve made it with cherry and that got rave reviews too!
- I usually use store bought whipped topping (Cool Whip) but you can certainly make homemade whipped cream. I would just wait to put it on until just before serving since homemade whipped cream doesn’t stay stabilized for as long as Cool Whip
- If you are not a fan of almond extract you can use vanilla for this. I think using almond extract sets my version of this dessert apart from others. People always wonder why it tastes just a little better than the strawberry pretzel dessert they are used to – this is why!
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
